Cabbage Fritters

These crispy cabbage fritters are a quick and budget-friendly way to turn simple vegetables into a golden brown snack.

Made with shredded cabbage, carrot, onion, and a few pantry staples, they’re pan-fried until crisp on the outside and tender inside. Serve with sour cream, plain yogurt, or your favorite dipping sauce.

I personally love cabbage, but until recently, I’ve only used it in salads and sometimes inmy favorite Keto Cabbage Soup.

Ingredients For Cabbage Fritters Recipe

• ½ medium green cabbage (about 400 g), grated on a large grater
• 1 medium carrot, grated
• ½ medium onion, finely chopped
• 2 eggs
• 2–3 garlic cloves, minced
• 5–6 tbsp all-purpose flour
• ½ tsp salt (or to taste)
• Black pepper, to taste
• ½ tsp paprika
• Oil for frying

How to Make Cabbage Fritters

1. Prepare vegetables – In a large mixing bowl, combine grated cabbage, carrot, and onion. Add salt and squeeze gently with your hands to soften the cabbage and remove excess liquid.
2. Add flavor – Mix in the eggs, garlic, paprika, and black pepper until combined.
3. Add flour – Stir in the flour until the batter holds together. If it feels too wet, add another spoonful.
4. Fry fritters – Heat oil in a non-stick skillet over medium heat. Drop spoonfuls of batter into the pan, flatten slightly, and cook 3–4 minutes per side until golden brown and crispy.
5. Drain & serve – Transfer to a plate lined with paper towels. Serve warm with sour cream, plain yogurt, or a dipping sauce.

How To Store Crispy Homemade cabbage Fritters

• Fridge – Store leftovers in an airtight container for up to 3 days. Reheat in a skillet or oven to bring back crispiness.
• Freezer – Freeze cooked fritters in a single layer, then store in a freezer bag for up to 2 months. Reheat directly from frozen.

Frequently Asked Questions

More Easy Recipes

• Cabbage and Egg Bake (Frittata)
• Zucchini Fritters
• Cabbage Casserole

Cabbage Fritters

Crispy cabbage fritters made with simple ingredients. Golden brown, quick to fry, and perfect with sour cream or yogurt dip!

Prep: 10 minutes mins

Cook: 20 minutes mins

Servings: 12

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Ingredients 

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• ▢ ½ medium green cabbage, about 400 g, shredded on a coarse grater
• ▢ 1 medium carrot, grated
• ▢ ½ medium onion, finely chopped
• ▢ 2 eggs
• ▢ 2 –3 garlic cloves, minced or pressed
• ▢ 5 –6 tablespoons all-purpose flour
• ▢ ½ teaspoon salt, or to taste
• ▢ Black pepper, to taste
• ▢ ½ teaspoon paprika
• ▢ Oil for frying

Video

Instructions 

Prepare the vegetables:

• Place the grated cabbage, carrot, and onion into a large mixing bowl. Sprinkle with salt and gently squeeze with your hands to soften the cabbage.
  

Mix the batter:

• Add the eggs, garlic, paprika, and black pepper. Stir until well blended. Mix in the flour until the mixture holds together. If it feels too loose, add another spoon of flour.
  

Cook the fritters:

• Warm oil in a non-stick skillet over medium heat. Drop spoonfuls of the mixture into the pan, flatten slightly, and fry for 3 to 4 minutes per side, until golden brown and crispy.
  

Serve:

• Transfer the fritters to a plate lined with paper towels to absorb excess oil. Serve warm with sour cream, plain yogurt, or your favorite dipping sauce.
  

Notes

For the best texture, make sure to squeeze the cabbage well after salting. This step removes excess liquid and keeps the fritters from turning soggy.

If the batter feels too loose, add an extra tablespoon of flour until it holds together. On the other hand, if it seems too dry, mix in a splash of water or another beaten egg.

Cook the fritters in a single layer and avoid crowding the skillet. This allows them to fry evenly and develop a golden brown, crispy crust.

These fritters taste best hot from the pan, but leftovers can be stored in the fridge for up to 3 days. Reheat them in a skillet or oven instead of the microwave to bring back their crunch.

For a lighter version, bake the fritters on a parchment-lined baking sheet at 400°F (200°C) for 15–18 minutes, flipping halfway through.

You can easily customize the flavor by adding fresh herbs like dill, parsley, or cilantro, or even mixing in a small amount of shredded cheese for extra richness.

Nutrition

Calories: 26kcal, Carbohydrates: 4g, Protein: 2g, Fat: 1g, Saturated Fat: 0.2g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.3g, Trans Fat: 0.003g, Cholesterol: 27mg, Sodium: 118mg, Potassium: 102mg, Fiber: 1g, Sugar: 2g, Vitamin A: 967IU, Vitamin C: 15mg, Calcium: 23mg, Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer, side

Cuisine: American, European

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